One of my ‘chefy’ friends likes to make this gluten free Asian Bolognese when he’s sick of eating out in restaurants all the time. He says it’s his comfort food. I can see why as it’s become on of my favourites as well.
500g ground beef
1 can cherry tomatoes
1 small onion – chopped
2 garlic cloves – chopped
1/4 cup ketchup
1/4 cup gluten free soya sauce
1 Tsp Sambal Oelek
1 TBSP The Original Lea & Perrins Worcestershire Sauce***
3/4 cup water
**Lea & Perrins Worcestershire Sauce in the UK and US doesn’t contain gluten whilst the CANADIAN version does contain gluten. It’s all really confusing so if you are in doubt, you can find gluten free versions out there if you look for them.
Brown ground beef until cooked through. Drain off any excess oil and return meat back to pan. Add chopped onion and garlic and continue to cook until onions are soft. Add ketchup, soya sauce, Worcestershire sauce, Sambal Oelek, tinned tomatoes and about 3/4 cup of water. Bring mixture to a boil then reduce heat and let simmer for about 40 minutes.
Serve on your favourite gluten free noodles or rice.